Craving a fiesta but with a chill vibe that fits the bill for a weeknight dinner? This plant-based taco salad is your answer.
Hot or cold lentil taco meat is the centerpiece of this boldly seasoned bowl, lavished with creamy avocado dressing and crispy toasted tortilla strips.
Unleash your inner taco artist and build the salad bowl of your dreams!
Customize your Plant-Based Taco Salad to make it your own
There’s no limit to the topping options; if you like it on your tacos, you’ll like it on this salad!
That could include whole or refried pinto beans, sliced radishes, black olives, roasted red peppers, pulled jackfruit, meatless grounds, fresh or pickled jalapeños, rice, diced avocado, vegan queso, hot sauce, and so much more.
Meal prep the lentil taco meat ahead to save time
The taco meat can be prepared up to 1 week in advance if stored separately in an airtight container in the fridge.
Other Mexican-inspired whole food plant-based recipes you might like:
- Easy Instant Pot Mexican Rice
- Slow Cooker Vegan Mexican Enchilada Soup
- Easy No-Soak Instant Pot Vegan Charro Beans
- Easy Mexican Street Corn
- Perfect Instant Pot Cilantro Lime Rice
- No-Oil Chili Lime Tortilla Chips
- Best Homemade Guacamole
Plant-Based Fiesta Taco Salad
Ingredients
Lentil Taco Meat
- 1 1/2 cups cooked brown, green, or black lentils
- 1/2 cup raw walnuts minced
- 1 tablespoon low-sodium soy sauce coconut aminos for soy-free & gluten-free
- 1 tablespoon chili powder
Creamy Avocado Dressing
- 1 medium avocado
- 1/2 cup fresh cilantro
- 1/2 fresh jalapeno deseeded
- 1/4 cup lime juice
- 1/2 teaspoon garlic powder
- salt & pepper to taste
- 1/4-1/2 cup water
Taco Salad
- 2 6-inch corn tortillas
- 1 head romaine lettuce chopped
- 1 cup red cabbage shredded
- 1/2 cup cherry or grape tomatoes halved
- 1/2 cup shredded carrots
- 1/2 cup corn kernels
- 1/2 cup pico de gallo or salsa
Instructions
- If you’d like to serve the lentil taco meat warm, combine all the ingredients in a non-stick skillet and sauté over medium heat for 5 – 6 minutes. Otherwise, for a cold salad, simply mix them together in a medium bowl and set aside.
- To make the dressing, place the avocado, cilantro, jalapeño, lime juice, garlic powder, salt, and pepper in your blender. Pulse to combine, then slowly drizzle in the water, pausing to scrape down the sides of the canister with a spatula as needed, until it reaches your desired consistency. You can keep it thick and chunky like guacamole, or thinner and easier to pour like a typical salad dressing.
- For the taco salad itself, cut the tortillas into thin, 1-inch strips. Place them in a single layer on an air fryer rack lined with foil and air fry at 350 degrees for 5 – 6 minutes. Alternately, you can bake them in a traditional oven at 375 degrees for 10 minutes, until lightly golden all over and crispy.
- Toss together the lettuce and cabbage before dividing the mixture evenly between separate bowls. Top with equal amounts of tomatoes, carrots, corn, pico de gallo or salsa, and the lentil taco meat. Sprinkle the toasted tortilla strips all over right before serving, then drizzle generously with the avocado dressing.
Notes
Nutrition
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